Lemon-Lime Pound Cake



  • 1/2 cup unsalted butter, room temperature, plus more for greasing pan
  • 1 cup cake flour, plus more for greasing pan
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon finely chopped lime zest
  • 1 tablespoon finely chopped lemon zest
  • 2 tablespoons milk
  • 2 tablespoons lemon juice


  • 1/2 cup confectioners’ sugar
  • 2 tablespoons lime juice
  • Fresh fruit salad or berries, for serving
  • Store-bought lemon curd, for serving


  1. Heat the oven to 325 degrees. Grease a 9- by 5-inch loaf pan with butter and dust it with flour. Combine the 1 cup cake flour, baking powder and salt in a medium-size bowl.
  2. With an electric mixer on medium speed or in a food processor fitted with a metal blade, beat the 1/2 cup butter until softened. Slowly add the sugar and beat the mixture until it is light, thick and lemon-colored. Add the eggs, vanilla and lime and lemon zest, and beat until incorporated. Slowly add the flour mixture, alternating with the milk and lemon juice until just incorporated.
  3. Pour the batter into the pan and bake for 45 minutes or until a wooden skewer comes out clean and the top is nicely browned. Cool for 10 minutes and then invert onto a cake rack that has been placed on top of waxed paper.
  4. While the cake is baking, prepare the glaze: In a medium-size bowl, combine the confectioners’ sugar and lime juice, and mix until the sugar has dissolved and the glaze is smooth with no sugar lumps.
  5. Spoon the glaze over the cake in a pretty pattern. Place on a serving plate. Serve with a bowl of your favorite berries or fresh fruit and lemon curd, if desired.

Advance preparation

This can be made a day ahead, covered well and kept at room temperature.

Makes 6 servings.

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